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"content": "\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140130_atc_farm_bill_proposes_minor_cuts_with_major_consequences_for_food_stamps.mp3\"] \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The proposed farm bill would cut nearly $1 billion a year from the food stamp program, known as SNAP. While it's far less than what Republicans had originally wanted, the proposal will affect roughly 850,000 households, many of which are still struggling from cuts made only three months ago.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77452\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/img_1840_wide-1b5ab43fb0eba15c25fece23421e25d8d83550b0-1024x575.jpg\" alt=\"The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The farm bill proposes a $1 billion cut to food stamps, which would affect nearly 850,000 struggling families who already depend on food banks like the Alameda County Community Food Bank in Oakland, Calif. Photo: Antonio Mena/Courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100569/richard-gonzales\">Richard Gonzales\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">The Salt at NPR Food\u003c/a> (1/30/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/30/268876193/small-cuts-to-food-stamps-add-up-to-big-pains-for-many-recipients\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In a rare display of bipartisanship, the House of Representatives Wednesday approved a massive five-year farm bill that costs nearly half a trillion dollars.\u003c/p>\n\u003cp>The bill includes some reductions to food stamps, known as the Supplemental Nutritional Assistance Program, to the tune of nearly $1 billion a year. It's far less than what many Republicans had wanted. But the cuts are large enough to worry some Democrats and many food stamp recipients.\u003c/p>\n\u003cp>If it passes, the farm bill will reduce these SNAP benefits for 850,000 households across the country, more than a third of which are in California, costing them about $90 a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cuts will come from closing a loophole used in 16 states and Washington, D.C. known as \"heat and eat.\" Recipients get a token amount of federal heating help that they can turn into additional food stamp benefits.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/about_us/about_staff/\">Allison Pratt\u003c/a> at the Alameda County Community Food Bank says the impact of this change to the program is real.\u003c/p>\n\u003cp>\"This is really a layering on one cut after the other and we really are concerned about how families are going to cope with these cuts,\" she says.\u003c/p>\n\u003cp>The impact of the cuts are likely to be felt in places like the Downs Memorial United Methodist Church in North Oakland, Calif., where Wednesdays are reserved for anyone who needs a free lunch and a bag of produce.\u003c/p>\n\u003cp>About 250 hot lunches are served by smiling volunteers to poor, unemployed people on the margins, like Raymond Garza.\u003c/p>\n\u003cp>\"I'm an ex-plumber, I'm actually disabled and I'm homeless,\" he says.\u003c/p>\n\u003cp>At 52, Garza is a fireplug of a man. He says when times were good, he earned $80,000 a year. But a few years back he suffered a stroke and life has never been the same.\u003c/p>\n\u003cp>Today he lives in a trailer. He comes to Downs Memorial because he's used up his $176 allotment in food stamps for January.\u003c/p>\n\u003cp>\"And it's terrible. Everyday I wake up, I'm struggling to eat. I got my food stamps on the 10th. Today's the 29th. I got another 10 days before I can go buy some food again,\" says Garza.\u003c/p>\n\u003cp>The ex-plumber saw his benefits cut back in November by about $30 a month when the food stamp program was reduced nationwide by $11 billion. Now, he may face yet another cut.\u003c/p>\n\u003cp>Some advocates of the poor say the proposed cuts could have been worse. But a group of Democratic lawmakers say any cuts are inflicting pain on working families in favor of preserving some major subsidies to farmers.\u003c/p>\n\u003cp>\"And if you vote for this bill you will have to look them in the eye and tell them to go without food, that they have to endure hunger because we had to give more handouts to millionaires and billionaires,\" says Democratic Rep. Rosa DeLauro of Connecticut.\u003c/p>\n\u003cp>House Republicans \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/house-bill-would-cut-3-8-million-people-from-food-stamp-rolls/\">originally wanted\u003c/a> to cut food stamps by $40 billion over a decade, throwing almost 4 million people out of the program. As part of the compromise, the U.S. Department of Agriculture will be barred from advertising the availability of benefits — a measure that Rep. Frank Thompson supported.\u003c/p>\n\u003cp>\"We reform food stamps and we do so through thoughtful targeted changes ensuring that those who truly need the assistance will receive it,\" the Pennsylvania Republican says.\u003c/p>\n\u003cp>The food stamp cuts would take effect for new applicants in March, pending Senate approval. And current recipients would see the reductions phased in between the summers of 2014 and 2015.\u003c/p>\n\u003cp>The Senate is expected to pass the bill next week. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Ads Go Healthy: Selling Yogurt With A Steamy Kiss",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=DrcaeAumAZo]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">The Salt at NPR Food\u003c/a> (1/31/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140131_me_super_bowl_ads_go_healthy_selling_yogurt_with_a_steamy_kiss.mp3\"] \u003c/p>\n\u003cp>We're all accustomed to Super Bowl ads for chips and soda and beer.\u003c/p>\n\u003cp>But it's a new day. And, this year, we'll also get pitched on healthier fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=7fwH_924WUc]\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FoZXGR8F9XI]\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Af_npxrmljg]\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ugo7Y2lRsxc]\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>We're all accustomed to Super Bowl ads for chips and soda and beer.\u003c/p>\n\u003cp>But it's a new day. And, this year, we'll also get pitched on healthier fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7fwH_924WUc'\n title='//www.youtube.com/embed/7fwH_924WUc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FoZXGR8F9XI'\n title='//www.youtube.com/embed/FoZXGR8F9XI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Af_npxrmljg'\n title='//www.youtube.com/embed/Af_npxrmljg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ugo7Y2lRsxc'\n title='//www.youtube.com/embed/ugo7Y2lRsxc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Bipartisan Farm Bill Emerges From Long Debate In Congress",
"title": "New Bipartisan Farm Bill Emerges From Long Debate In Congress",
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"content": "\u003cfigure id=\"attachment_77337\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc-1024x575.jpg\" alt=\"The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/27/267266501/new-bipartisan-farm-bill-emerges-from-long-debate-in-congress\">The Two-Way at NPR\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Members of the House and Senate have reached a bipartisan agreement on a five-year farm bill that will end months of uncertainty for farmers and agriculture workers, its backers say. If enacted, it would close the gap left when the previous farm bill expired late in 2013, after an emergency extension lapsed.\u003c/p>\n\u003cp>The Agricultural Act of 2014, which will likely come up for a vote on Wednesday, reflects the many agendas that helped to complicate its creation.\u003c/p>\n\u003cp>It includes measures to reduce the deficit and eliminate programs. It addresses several conservation issues, and it \"maintains food assistance for families\" even as it targets abuse of that program, according to \u003ca href=\"http://agriculture.house.gov/press-release/house-senate-negotiators-announce-bipartisan-agreement-final-farm-bill\">identical statements\u003c/a> released by the House and Senate Agriculture Committees late Monday.\u003c/p>\n\u003cp>\"The agreement reached on food stamps would cut spending by $8 billion over 10 years, or about one-fifth of the $40 billion sought by House Republicans,\" \u003ca href=\"http://www.bloomberg.com/news/2014-01-27/deep-cuts-in-food-stamps-said-averted-in-farm-bill-deal.html\">Bloomberg reports\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new bill would also end a long-criticized crop subsidy program that makes direct payments to farmers, replacing it in part with an enhanced crop insurance program. Another provision would aid livestock producers who are hit by natural disasters and severe weather, such as droughts and springtime freezes.\u003c/p>\n\u003cp>But critics who feel those changes don't go far enough say, \"It's moonshine by another name,\" as Scott Faber of the Environmental Working Group tells \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702304361604579288802238911742\">\u003cem>The Wall Street Journal.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>(NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150948212/government-takeover-of-farm-subsidy-would-lower-cost-by-billions-economist-says\">reported for The Salt last year\u003c/a> that an Environmental Working Group analysis of the existing crop insurance program found that the government would save itself billions of dollars if it simply took over the crop insurance program and gave away a simpler version for free.)\u003c/p>\n\u003cp>As speculation built that the Farm Bill would come out today, news of its possible provisions trickled out. For instance, the growth of industrial hemp would be allowed under the bill, \u003ca href=\"http://www.washingtontimes.com/news/2014/jan/24/lawmakers-to-weigh-in-on-industrial-hemp-crops/\">the AP reported Friday\u003c/a>.\u003c/p>\n\u003cp>In another closely watched issue, stronger animal welfare standards that were adopted in recent years by California and other states would not be outlawed by the new farm bill, despite attempts to insert an amendment to that effect.\u003c/p>\n\u003cp>\"This is a victory for state's rights,\" Rep. Jeff Denham, R-Calf., tells \u003cem>\u003ca href=\"http://www.fresnobee.com/2014/01/27/3735576/farm-bill-drops-plan-to-block.html\">The Fresno Bee\u003c/a>\u003c/em>. Denham warned that the amendment \"would have led to a race to the bottom for agriculture production laws nationwide and imperiled the fate of California egg producers.\"\u003c/p>\n\u003cp>\u003cem>The Bee\u003c/em> reports:\u003c/p>\n\u003cblockquote>\u003cp>\"The potential inclusion of the animal welfare provision, authored by Rep. Steve King, R-Iowa, had imperiled Californians' support for the overall bill. King's amendment targeted state provisions such as California's Proposition 2, a 2008 measure that required that certain animals be able to turn around freely, lie down, stand up, and fully extend their limbs while confined.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Update at 9 p.m. ET: A Tally Of The Costs, Cuts\u003c/strong>\u003c/p>\n\u003cp>The total savings of the new farm bill is estimated at around $23 billion, according to a preliminary tally of the large new bill from congressional aides that NPR's Tamara Keith has sent along.\u003c/p>\n\u003cp>That number is arrived at by taking $10 billion in increased expenses for things such as crop insurance and support for specialty crops and bio-energy away from the total cuts of $33 billion, which are summarized here:\u003c/p>\n\u003cul>\n\u003cli>$19 billion cut from farm subsidy programs\u003c/li>\n\u003cli>$6 billion cut by combining 23 conservation programs into 13 programs\u003c/li>\n\u003cli>$8 billion cut from food assistance programs (reportedly by reducing fraud and abuse)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77337\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap217933754460_wide-4c50f1c3a001e632e5b6c41a01c524cf0a7021dc-1024x575.jpg\" alt=\"The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new farm bill includes provisions to help livestock producers hit by natural disasters and extreme weather. Here, cattle stay warm in a barn in Illinois during this month's cold weather. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/27/267266501/new-bipartisan-farm-bill-emerges-from-long-debate-in-congress\">The Two-Way at NPR\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Members of the House and Senate have reached a bipartisan agreement on a five-year farm bill that will end months of uncertainty for farmers and agriculture workers, its backers say. If enacted, it would close the gap left when the previous farm bill expired late in 2013, after an emergency extension lapsed.\u003c/p>\n\u003cp>The Agricultural Act of 2014, which will likely come up for a vote on Wednesday, reflects the many agendas that helped to complicate its creation.\u003c/p>\n\u003cp>It includes measures to reduce the deficit and eliminate programs. It addresses several conservation issues, and it \"maintains food assistance for families\" even as it targets abuse of that program, according to \u003ca href=\"http://agriculture.house.gov/press-release/house-senate-negotiators-announce-bipartisan-agreement-final-farm-bill\">identical statements\u003c/a> released by the House and Senate Agriculture Committees late Monday.\u003c/p>\n\u003cp>\"The agreement reached on food stamps would cut spending by $8 billion over 10 years, or about one-fifth of the $40 billion sought by House Republicans,\" \u003ca href=\"http://www.bloomberg.com/news/2014-01-27/deep-cuts-in-food-stamps-said-averted-in-farm-bill-deal.html\">Bloomberg reports\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new bill would also end a long-criticized crop subsidy program that makes direct payments to farmers, replacing it in part with an enhanced crop insurance program. Another provision would aid livestock producers who are hit by natural disasters and severe weather, such as droughts and springtime freezes.\u003c/p>\n\u003cp>But critics who feel those changes don't go far enough say, \"It's moonshine by another name,\" as Scott Faber of the Environmental Working Group tells \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702304361604579288802238911742\">\u003cem>The Wall Street Journal.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>(NPR's Dan Charles \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150948212/government-takeover-of-farm-subsidy-would-lower-cost-by-billions-economist-says\">reported for The Salt last year\u003c/a> that an Environmental Working Group analysis of the existing crop insurance program found that the government would save itself billions of dollars if it simply took over the crop insurance program and gave away a simpler version for free.)\u003c/p>\n\u003cp>As speculation built that the Farm Bill would come out today, news of its possible provisions trickled out. For instance, the growth of industrial hemp would be allowed under the bill, \u003ca href=\"http://www.washingtontimes.com/news/2014/jan/24/lawmakers-to-weigh-in-on-industrial-hemp-crops/\">the AP reported Friday\u003c/a>.\u003c/p>\n\u003cp>In another closely watched issue, stronger animal welfare standards that were adopted in recent years by California and other states would not be outlawed by the new farm bill, despite attempts to insert an amendment to that effect.\u003c/p>\n\u003cp>\"This is a victory for state's rights,\" Rep. Jeff Denham, R-Calf., tells \u003cem>\u003ca href=\"http://www.fresnobee.com/2014/01/27/3735576/farm-bill-drops-plan-to-block.html\">The Fresno Bee\u003c/a>\u003c/em>. Denham warned that the amendment \"would have led to a race to the bottom for agriculture production laws nationwide and imperiled the fate of California egg producers.\"\u003c/p>\n\u003cp>\u003cem>The Bee\u003c/em> reports:\u003c/p>\n\u003cblockquote>\u003cp>\"The potential inclusion of the animal welfare provision, authored by Rep. Steve King, R-Iowa, had imperiled Californians' support for the overall bill. King's amendment targeted state provisions such as California's Proposition 2, a 2008 measure that required that certain animals be able to turn around freely, lie down, stand up, and fully extend their limbs while confined.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Update at 9 p.m. ET: A Tally Of The Costs, Cuts\u003c/strong>\u003c/p>\n\u003cp>The total savings of the new farm bill is estimated at around $23 billion, according to a preliminary tally of the large new bill from congressional aides that NPR's Tamara Keith has sent along.\u003c/p>\n\u003cp>That number is arrived at by taking $10 billion in increased expenses for things such as crop insurance and support for specialty crops and bio-energy away from the total cuts of $33 billion, which are summarized here:\u003c/p>\n\u003cul>\n\u003cli>$19 billion cut from farm subsidy programs\u003c/li>\n\u003cli>$6 billion cut by combining 23 conservation programs into 13 programs\u003c/li>\n\u003cli>$8 billion cut from food assistance programs (reportedly by reducing fraud and abuse)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FDA Found Drugs Used In Food Animals To Be 'High Risk'",
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"content": "\u003cfigure id=\"attachment_77288\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\" alt=\"Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"885\" height=\"664\" class=\"size-full wp-image-77288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/28/267225093/fda-found-drugs-used-in-food-animals-to-be-high-risk\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>According to newly released documents, the Food and Drug Administration concluded years ago that many of the antibiotics farmers use on food animals are risky for human health.\u003c/p>\n\u003cp>The Natural Resources Defense Council, an environmental advocacy group, acquired the documents through the Freedom of Information Act and published a \u003ca href=\"http://www.nrdc.org/food/saving-antibiotics/files/antibiotic-feed-fda-documents-IB.pdf\">report\u003c/a> with the findings on Monday. The documents show that from 2001 to 2010, FDA scientists studied 30 different antibiotics that were approved decades ago, and called 18 of the drugs \"high risk\" because they could expose humans to antibiotic-resistant bacteria through the food supply. The NRDC says that since then, the FDA has ignored these findings.\u003c/p>\n\u003cp>\"FDA continues to knowingly allow the use of drugs in animal feed that likely pose a 'high risk' to human health,\" Carmen Cordova, NRDC microbiologist and lead author of the report, said in a \u003ca href=\"http://www.nrdc.org/media/2014/140127a.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NRDCPressReleases+%28NRDC+Press+Releases%29\">statement\u003c/a>. \"That's a breach of their responsibility and the public trust.\"\u003c/p>\n\u003cp>Farmers sometimes give chickens or pigs low doses of antibiotics to help them grow faster or prevent disease. Public health researchers say such non-therapeutic use \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">can lead\u003c/a> to drug-resistant bacteria in the animals and those microbes can infect people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 30 drugs reviewed by the FDA would not have been approved for non-therapeutic use under current safety guidelines either because they carried a high risk to human health or because there wasn't enough information to determine the risk, the documents show.\u003c/p>\n\u003cp>The FDA now \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">is moving to phase out\u003c/a> the non-therapeutic use of drugs to make farm animals grow faster or use feed more efficiently. But critics say that's happening too slowly.\u003c/p>\n\u003cp>\"NRDC's report reveals that millions of pounds of antibiotics are being fed to livestock without meeting FDA's modern, or even 40-year-old, safety standards,\" \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming tells The Salt in an email. \"That underscores just how important it is that FDA gets its new policy right and holds companies to their commitment to comply with it.\"\u003c/p>\n\u003cp>In an email, the FDA defended its policy on animal antibiotics. \"The FDA is confident that its current strategy to protect the effectiveness of medically important antimicrobials, including penicillins and tetracyclines, is the most efficient and effective way to change the use of these products in animal agriculture,\" wrote spokeswoman Siobhan DeLancey.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77288\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cattle-feedlot-5c2a010b566f66c5caebb980a3d4231c075996b1.jpg\" alt=\"Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\" width=\"885\" height=\"664\" class=\"size-full wp-image-77288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef cattle in a barn on the Larson Farms feedlot in Maple Park, Ill. Photo: Daniel Acker/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/28/267225093/fda-found-drugs-used-in-food-animals-to-be-high-risk\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>According to newly released documents, the Food and Drug Administration concluded years ago that many of the antibiotics farmers use on food animals are risky for human health.\u003c/p>\n\u003cp>The Natural Resources Defense Council, an environmental advocacy group, acquired the documents through the Freedom of Information Act and published a \u003ca href=\"http://www.nrdc.org/food/saving-antibiotics/files/antibiotic-feed-fda-documents-IB.pdf\">report\u003c/a> with the findings on Monday. The documents show that from 2001 to 2010, FDA scientists studied 30 different antibiotics that were approved decades ago, and called 18 of the drugs \"high risk\" because they could expose humans to antibiotic-resistant bacteria through the food supply. The NRDC says that since then, the FDA has ignored these findings.\u003c/p>\n\u003cp>\"FDA continues to knowingly allow the use of drugs in animal feed that likely pose a 'high risk' to human health,\" Carmen Cordova, NRDC microbiologist and lead author of the report, said in a \u003ca href=\"http://www.nrdc.org/media/2014/140127a.asp?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NRDCPressReleases+%28NRDC+Press+Releases%29\">statement\u003c/a>. \"That's a breach of their responsibility and the public trust.\"\u003c/p>\n\u003cp>Farmers sometimes give chickens or pigs low doses of antibiotics to help them grow faster or prevent disease. Public health researchers say such non-therapeutic use \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/antibiotic-use-on-the-farm-are-we-flying-blind/\">can lead\u003c/a> to drug-resistant bacteria in the animals and those microbes can infect people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 30 drugs reviewed by the FDA would not have been approved for non-therapeutic use under current safety guidelines either because they carried a high risk to human health or because there wasn't enough information to determine the risk, the documents show.\u003c/p>\n\u003cp>The FDA now \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\">is moving to phase out\u003c/a> the non-therapeutic use of drugs to make farm animals grow faster or use feed more efficiently. But critics say that's happening too slowly.\u003c/p>\n\u003cp>\"NRDC's report reveals that millions of pounds of antibiotics are being fed to livestock without meeting FDA's modern, or even 40-year-old, safety standards,\" \u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a> with the Pew Campaign on Human Health and Industrial Farming tells The Salt in an email. \"That underscores just how important it is that FDA gets its new policy right and holds companies to their commitment to comply with it.\"\u003c/p>\n\u003cp>In an email, the FDA defended its policy on animal antibiotics. \"The FDA is confident that its current strategy to protect the effectiveness of medically important antimicrobials, including penicillins and tetracyclines, is the most efficient and effective way to change the use of these products in animal agriculture,\" wrote spokeswoman Siobhan DeLancey.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sushi Chefs Aren't Feeling California's New Glove Law",
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"content": "\u003cfigure id=\"attachment_77282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi-1024x574.jpg\" alt=\"Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\" width=\"1024\" height=\"574\" class=\"size-large wp-image-77282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266761284/sushi-chefs-arent-feeling-californias-new-glove-law\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>On Sunday, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/26/new-law-puts-gloves-on-california-bartenders/\">told\u003c/a> you about bartenders who are up in arms about a new California law that makes it illegal for culinary workers to touch uncooked food with their bare hands. Turns out, sushi chefs are ticked off, too.\u003c/p>\n\u003cp>For sushi chefs, crafting sashimi or a great roll is a lot like creating art. It requires skill and feel. Bare hands are essential.\u003c/p>\n\u003cp>The new law is not sitting well with chefs like Toshi Sugiura. He's the owner of sushi \u003ca href=\"http://www.zagat.com/r/bar-hayama-los-angeles\">Bar Hayama\u003c/a> in Los Angeles, where diners devour everything from yellow fin to kozara, a kind of Japanese tapas.\u003c/p>\n\u003cp>Sugiura was making spicy tuna rolls with gloves on when we caught up with him recently. He has made thousands of these rolls before, molding each grain of rice with great attention and precision.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Looks OK to me,\" he says, eyeing one in his hands. \"But still it really feels — something different. I've been doing 30 years making sushi, and it's never been using gloves!\"\u003c/p>\n\u003cp>Sugiura says that his sense of touch is lost in loose fitting, disposable gloves. The roll he's just made probably won't fall apart, but it won't live up to the sushi tradition's exacting standards either. But Sugiura says he'll reluctantly wear the gloves because he wants to follow the law.\u003c/p>\n\u003cp>For all the attention the law is getting, California is not breaking new ground. \u003ca href=\"http://www.calrest.org/about-cra/contact-us/\">Angelica Pappas\u003c/a>, a spokesperson for the California Restaurant Association, says many other states already ban bare-hand contact with food to improve food safety and hygiene. In fact, the change in California wasn't a surprise to big chain restaurants.\u003c/p>\n\u003cp>\"They were well prepared for this,\" Pappas said. \"I think it was very much expected. It seems like it was more the California-based companies and independents that weren't expecting this, necessarily.\"\u003c/p>\n\u003cp>Still, gloves aren't a substitute for hand-washing. \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/cbruhn\">Christine Bruhn\u003c/a> is director of the Center for Consumer Research at the University of California, Davis. She says that cooks who wear gloves forget to wash their hands more often than cooks who don't wear them.\u003c/p>\n\u003cp>\"So if you put gloves on dirty hands, you're handling food with dirty hands,\" Bruhn says. \"Gloves are not the barrier you would think they are.\"\u003c/p>\n\u003cp>Restaurants can apply for an exemption to the rule. It's something fine dining establishments might do, but chain restaurants might not. It's not yet clear which ones will qualify, or how violations will be prosecuted.\u003c/p>\n\u003cp>California health officials have agreed to a soft rollout of the law for the next six months. Restaurants not complying with the rule will receive only warnings until July.\u003c/p>\n\u003cp>On our recent visit to Bar Hayama, Sugiura's spicy tuna rolls looked perfect, and the tuna was exactly as rich and savory as it should be. But the rice fell apart a little too quickly in our mouth. It was a tiny flaw in a great dish, but for Suguira and other sushi chefs in California, that's still a big deal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sushi-1024x574.jpg\" alt=\"Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\" width=\"1024\" height=\"574\" class=\"size-large wp-image-77282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sushi chefs during the 2008 SushiMasters Los Angeles Regional Competition. Many sushi chefs believe bare hands are essential to their art. Photo: Stefano Paltera/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Miles Bryan, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266761284/sushi-chefs-arent-feeling-californias-new-glove-law\">The Salt at NPR Food\u003c/a> (1/28/14)\u003c/p>\n\u003cp>On Sunday, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/26/new-law-puts-gloves-on-california-bartenders/\">told\u003c/a> you about bartenders who are up in arms about a new California law that makes it illegal for culinary workers to touch uncooked food with their bare hands. Turns out, sushi chefs are ticked off, too.\u003c/p>\n\u003cp>For sushi chefs, crafting sashimi or a great roll is a lot like creating art. It requires skill and feel. Bare hands are essential.\u003c/p>\n\u003cp>The new law is not sitting well with chefs like Toshi Sugiura. He's the owner of sushi \u003ca href=\"http://www.zagat.com/r/bar-hayama-los-angeles\">Bar Hayama\u003c/a> in Los Angeles, where diners devour everything from yellow fin to kozara, a kind of Japanese tapas.\u003c/p>\n\u003cp>Sugiura was making spicy tuna rolls with gloves on when we caught up with him recently. He has made thousands of these rolls before, molding each grain of rice with great attention and precision.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Looks OK to me,\" he says, eyeing one in his hands. \"But still it really feels — something different. I've been doing 30 years making sushi, and it's never been using gloves!\"\u003c/p>\n\u003cp>Sugiura says that his sense of touch is lost in loose fitting, disposable gloves. The roll he's just made probably won't fall apart, but it won't live up to the sushi tradition's exacting standards either. But Sugiura says he'll reluctantly wear the gloves because he wants to follow the law.\u003c/p>\n\u003cp>For all the attention the law is getting, California is not breaking new ground. \u003ca href=\"http://www.calrest.org/about-cra/contact-us/\">Angelica Pappas\u003c/a>, a spokesperson for the California Restaurant Association, says many other states already ban bare-hand contact with food to improve food safety and hygiene. In fact, the change in California wasn't a surprise to big chain restaurants.\u003c/p>\n\u003cp>\"They were well prepared for this,\" Pappas said. \"I think it was very much expected. It seems like it was more the California-based companies and independents that weren't expecting this, necessarily.\"\u003c/p>\n\u003cp>Still, gloves aren't a substitute for hand-washing. \u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/cbruhn\">Christine Bruhn\u003c/a> is director of the Center for Consumer Research at the University of California, Davis. She says that cooks who wear gloves forget to wash their hands more often than cooks who don't wear them.\u003c/p>\n\u003cp>\"So if you put gloves on dirty hands, you're handling food with dirty hands,\" Bruhn says. \"Gloves are not the barrier you would think they are.\"\u003c/p>\n\u003cp>Restaurants can apply for an exemption to the rule. It's something fine dining establishments might do, but chain restaurants might not. It's not yet clear which ones will qualify, or how violations will be prosecuted.\u003c/p>\n\u003cp>California health officials have agreed to a soft rollout of the law for the next six months. Restaurants not complying with the rule will receive only warnings until July.\u003c/p>\n\u003cp>On our recent visit to Bar Hayama, Sugiura's spicy tuna rolls looked perfect, and the tuna was exactly as rich and savory as it should be. But the rice fell apart a little too quickly in our mouth. It was a tiny flaw in a great dish, but for Suguira and other sushi chefs in California, that's still a big deal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soil, Weedkillers And GMOs: When Numbers Don't Tell The Whole Story",
"title": "Soil, Weedkillers And GMOs: When Numbers Don't Tell The Whole Story",
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"content": "\u003cfigure id=\"attachment_77231\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap580422036986-14bf0fdec4c03f890d304d3ca71add37d15d8d9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap580422036986-14bf0fdec4c03f890d304d3ca71add37d15d8d9a-1024x767.jpg\" alt=\"Farm statistics: usually illuminating ... occasionally misleading. Photo: Seth Perlman/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm statistics: usually illuminating ... occasionally misleading. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/27/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>I love numbers. A picture may be worth a thousand words, but I think a good bar graph can be worth a thousand pictures.\u003c/p>\n\u003cp>But three times in the past few days, I've come across statistics in reputable-looking publications that made me stop and say, \"Huh?\"\u003c/p>\n\u003cp>I did some investigating so you don't have to. And indeed, the numbers don't quite tell the story that they purport to tell.\u003c/p>\n\u003cp>So here goes: My skeptical inquiry into statistics on herbicide use, soil erosion, and the production of fruit and nut.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, weedkillers (and GMOs). I was struck by this graph, which appeared in a \u003ca href=\"http://documents.foodandwaterwatch.org/doc/Superweeds.pdf\">report\u003c/a> issued by\u003ca href=\"http://www.foodandwaterwatch.org/\"> Food and Water Watch\u003c/a>, an environmentalist group.\u003c/p>\n\u003cfigure id=\"attachment_77246\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph1.jpg\" alt=\"Herbicide use data from Food and Water Watch. Graph: Food and Water Watch\" width=\"624\" height=\"770\" class=\"size-full wp-image-77246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use data from Food and Water Watch. Graph: Food and Water Watch\u003c/figcaption>\u003c/figure>\n\u003cp>Their report was published a while ago, but Tom Philpott re-used it recently in a \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/usda-prepares-greenlight-chemical-war-weeds\">post\u003c/a> for the web site of \u003cem>Mother Jones\u003c/em> magazine. The point of the chart is to show how increases in herbicide use on soybeans, corn, and cotton have gone hand-in-hand with the rise of genetically modified, herbicide-tolerant, versions of those crops.\u003c/p>\n\u003cp>That link seems logical, but still, farmers have been planting more corn and soybeans in recent years. How much of this soaring curve is simply because farmers have more acres to cover?\u003c/p>\n\u003cp>I dove into the USDA numbers, and discovered, first of all, that they're fragmentary. In recent years, the USDA didn't collect such numbers for all three crops in all years. The curve, in this case, is based on just two data points.\u003c/p>\n\u003cp>No matter. I took the numbers that\u003cem> were\u003c/em> available and divided them by the number of acres planted. (I'm using a column chart to make clear for which years we have data.) Suddenly, the trend doesn't seem quite so dramatic.\u003c/p>\n\u003cfigure id=\"attachment_77247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph2.png\" alt=\"Herbicide use on corn, soybeans and cotton — break it down per acre and it's not so dramatic. Graph: NPR using USDA data\" width=\"500\" class=\"size-full wp-image-77247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use on corn, soybeans and cotton — break it down per acre and it's not so dramatic. Graph: NPR using USDA data\u003c/figcaption>\u003c/figure>\n\u003cp>And how do we know if herbicide-tolerant GMOs are driving this increase? What if it's something else entirely? For comparison, I decided to look at herbicide use in wheat, since no GMO wheat is being planted. Here's a graph of herbicide use in wheat, per acre, over the same period of time.\u003c/p>\n\u003cp>Whoa. No GMOs here, and herbicide use went up at a faster rate. (In absolute amounts, farmers still use much less herbicide on wheat than on soybeans or corn.)\u003c/p>\n\u003cfigure id=\"attachment_77245\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph3.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph3.png\" alt=\"Herbicide use per acre on wheat has been going up a lot in recent years. Graph: NPR using USDA data\" width=\"500\" class=\"size-full wp-image-77245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use per acre on wheat has been going up a lot in recent years. Graph: NPR using USDA data\u003c/figcaption>\u003c/figure>\n\u003cp>What could be driving this increase, if not herbicide-tolerant GMOs? I called a few wheat experts in Kansas and Oregon, who mentioned some possibilities.\u003c/p>\n\u003cp>First, farmers are reducing their use of tillage to control weeds, in part of conserve their soil. Many are relying more on chemical weedkillers instead. Second, with grain prices high, farmers are more inclined to spend more money on anything that will boost yields.\u003c/p>\n\u003cp>Both of these factors are probably influencing herbicide use in corn and soybeans, too. They may be more important than the popularity of GMOs.\u003c/p>\n\u003cp>One thing, though, is perfectly clear. The rise of glyphosate-tolerant GMOs did persuade farmers to use much more of that particular chemical. Some argue that a new generation of GMOs that are tolerant to other weedkillers will drive further increases in herbicide use.\u003c/p>\n\u003cp>Maybe they will. I'll wait for the numbers.\u003c/p>\n\u003cp>Next up, soil erosion. Here's are two maps that caught my attention. They're published in a report called the \u003ca href=\"http://www.nrcs.usda.gov/wps/portal/nrcs/main/national/technical/nra/nri/\">National Resources Inventory\u003c/a>, released last week by the USDA's Natural Resources Conservation Service. (I should also tell you that the NRCS is one of my very favorite federal agencies; please don't hold this post against it.)\u003c/p>\n\u003cfigure id=\"attachment_77249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map1-1024x681.jpg\" alt=\"1982 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\" width=\"1024\" height=\"681\" class=\"size-large wp-image-77249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">1982 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\u003c/figcaption>\u003c/figure>\n\u003cp>The dramatic shrinkage of those red and orange botches along America's major rivers is terrific news. It shows that less topsoil is washing away today, compared to 1982.\u003c/p>\n\u003cfigure id=\"attachment_77248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map2-1024x682.jpg\" alt=\"2010 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\" width=\"1024\" height=\"682\" class=\"size-large wp-image-77248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">2010 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\u003c/figcaption>\u003c/figure>\n\u003cp>Intrigued by this apparent good-news story, I called \u003ca href=\"http://www.ewg.org/node/280\">Craig Cox\u003c/a>, in the Iowa office of the Environmental Working Group.\u003c/p>\n\u003cp>Cox already knew about this map. He wasn't happy about it. In his view, it obscures more than it reveals.\u003c/p>\n\u003cp>According to Cox, the good news is old news. Practically all of the dramatic progress in fighting soil erosion occurred 15 years ago, between 1982 and 1997. At that time, \"we were on a really solid pathway to finally getting on top of this ancient enemy,\" he says.\u003c/p>\n\u003cp>Since 1997, however, progress has stalled, so the map paints an overly cheerful picture. (In fairness to NRCS, there is another, less prominent, graph in the report that does show this stagnation in anti-erosion efforts.)\u003c/p>\n\u003cp>In addition, there's a basic problem with these data, Cox says: \"They only capture one kind of erosion,\" called sheet and rill erosion. This is the erosion that happens evenly across a field, and can be predicted from the amount of rain, the field's slope, its soil type and whether it is bare or covered by grass. The NRCS data is based on such predictions, and the estimated improvements since 1982 happened mainly because farmers are tilling less, and protecting more of their land with vegetation.\u003c/p>\n\u003cp>By contrast, no models can predict when something more catastrophic will occur; when small rivulets of water combine into larger, fast-moving streams that cut deep ditches, or gullies, into a field. According to Cox, those gullies actually carry off more soil than the predictable kinds of erosion, and they were especially bad during the storms that hit the Midwest last spring and summer.\u003c/p>\n\u003cp>So my straightforward good-news story about soil erosion evaporated.\u003c/p>\n\u003cp>Finally, there was a second surprising statistic buried deep inside that NRCS report, and I only noticed it because of a press release that the USDA put out. According to that release, the NRCS's National Resources Inventory detected \"a boom in land dedicated to growing fruits, nuts and flowers, increasing from 124,800 acres in 2007 to 273,800 in 2010.\"\u003c/p>\n\u003cp>Wow! I looked at the numbers again. In fact, the boom was only in a category of production called \"cultivated\" fruit and nut production. Turns out, that's a tiny category, barely worth counting. It apparently refers to orchards in which there's also some tillage going on in order to grow a second crop.\u003c/p>\n\u003cp>\"Uncultivated\" fruit, nut, and flower production, by contrast, went from 4.7 million acres in 2007 to 4.4 million acres in 2010.\u003c/p>\n\u003cp>Sorry. No boom. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77231\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap580422036986-14bf0fdec4c03f890d304d3ca71add37d15d8d9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap580422036986-14bf0fdec4c03f890d304d3ca71add37d15d8d9a-1024x767.jpg\" alt=\"Farm statistics: usually illuminating ... occasionally misleading. Photo: Seth Perlman/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm statistics: usually illuminating ... occasionally misleading. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/27/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>I love numbers. A picture may be worth a thousand words, but I think a good bar graph can be worth a thousand pictures.\u003c/p>\n\u003cp>But three times in the past few days, I've come across statistics in reputable-looking publications that made me stop and say, \"Huh?\"\u003c/p>\n\u003cp>I did some investigating so you don't have to. And indeed, the numbers don't quite tell the story that they purport to tell.\u003c/p>\n\u003cp>So here goes: My skeptical inquiry into statistics on herbicide use, soil erosion, and the production of fruit and nut.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, weedkillers (and GMOs). I was struck by this graph, which appeared in a \u003ca href=\"http://documents.foodandwaterwatch.org/doc/Superweeds.pdf\">report\u003c/a> issued by\u003ca href=\"http://www.foodandwaterwatch.org/\"> Food and Water Watch\u003c/a>, an environmentalist group.\u003c/p>\n\u003cfigure id=\"attachment_77246\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph1.jpg\" alt=\"Herbicide use data from Food and Water Watch. Graph: Food and Water Watch\" width=\"624\" height=\"770\" class=\"size-full wp-image-77246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use data from Food and Water Watch. Graph: Food and Water Watch\u003c/figcaption>\u003c/figure>\n\u003cp>Their report was published a while ago, but Tom Philpott re-used it recently in a \u003ca href=\"http://www.motherjones.com/tom-philpott/2014/01/usda-prepares-greenlight-chemical-war-weeds\">post\u003c/a> for the web site of \u003cem>Mother Jones\u003c/em> magazine. The point of the chart is to show how increases in herbicide use on soybeans, corn, and cotton have gone hand-in-hand with the rise of genetically modified, herbicide-tolerant, versions of those crops.\u003c/p>\n\u003cp>That link seems logical, but still, farmers have been planting more corn and soybeans in recent years. How much of this soaring curve is simply because farmers have more acres to cover?\u003c/p>\n\u003cp>I dove into the USDA numbers, and discovered, first of all, that they're fragmentary. In recent years, the USDA didn't collect such numbers for all three crops in all years. The curve, in this case, is based on just two data points.\u003c/p>\n\u003cp>No matter. I took the numbers that\u003cem> were\u003c/em> available and divided them by the number of acres planted. (I'm using a column chart to make clear for which years we have data.) Suddenly, the trend doesn't seem quite so dramatic.\u003c/p>\n\u003cfigure id=\"attachment_77247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph2.png\" alt=\"Herbicide use on corn, soybeans and cotton — break it down per acre and it's not so dramatic. Graph: NPR using USDA data\" width=\"500\" class=\"size-full wp-image-77247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use on corn, soybeans and cotton — break it down per acre and it's not so dramatic. Graph: NPR using USDA data\u003c/figcaption>\u003c/figure>\n\u003cp>And how do we know if herbicide-tolerant GMOs are driving this increase? What if it's something else entirely? For comparison, I decided to look at herbicide use in wheat, since no GMO wheat is being planted. Here's a graph of herbicide use in wheat, per acre, over the same period of time.\u003c/p>\n\u003cp>Whoa. No GMOs here, and herbicide use went up at a faster rate. (In absolute amounts, farmers still use much less herbicide on wheat than on soybeans or corn.)\u003c/p>\n\u003cfigure id=\"attachment_77245\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph3.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/graph3.png\" alt=\"Herbicide use per acre on wheat has been going up a lot in recent years. Graph: NPR using USDA data\" width=\"500\" class=\"size-full wp-image-77245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbicide use per acre on wheat has been going up a lot in recent years. Graph: NPR using USDA data\u003c/figcaption>\u003c/figure>\n\u003cp>What could be driving this increase, if not herbicide-tolerant GMOs? I called a few wheat experts in Kansas and Oregon, who mentioned some possibilities.\u003c/p>\n\u003cp>First, farmers are reducing their use of tillage to control weeds, in part of conserve their soil. Many are relying more on chemical weedkillers instead. Second, with grain prices high, farmers are more inclined to spend more money on anything that will boost yields.\u003c/p>\n\u003cp>Both of these factors are probably influencing herbicide use in corn and soybeans, too. They may be more important than the popularity of GMOs.\u003c/p>\n\u003cp>One thing, though, is perfectly clear. The rise of glyphosate-tolerant GMOs did persuade farmers to use much more of that particular chemical. Some argue that a new generation of GMOs that are tolerant to other weedkillers will drive further increases in herbicide use.\u003c/p>\n\u003cp>Maybe they will. I'll wait for the numbers.\u003c/p>\n\u003cp>Next up, soil erosion. Here's are two maps that caught my attention. They're published in a report called the \u003ca href=\"http://www.nrcs.usda.gov/wps/portal/nrcs/main/national/technical/nra/nri/\">National Resources Inventory\u003c/a>, released last week by the USDA's Natural Resources Conservation Service. (I should also tell you that the NRCS is one of my very favorite federal agencies; please don't hold this post against it.)\u003c/p>\n\u003cfigure id=\"attachment_77249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map1-1024x681.jpg\" alt=\"1982 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\" width=\"1024\" height=\"681\" class=\"size-large wp-image-77249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">1982 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\u003c/figcaption>\u003c/figure>\n\u003cp>The dramatic shrinkage of those red and orange botches along America's major rivers is terrific news. It shows that less topsoil is washing away today, compared to 1982.\u003c/p>\n\u003cfigure id=\"attachment_77248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/map2-1024x682.jpg\" alt=\"2010 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\" width=\"1024\" height=\"682\" class=\"size-large wp-image-77248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">2010 Estimated Sheet and Rill Erosion on Cropland Map: U.S. Dept. of Agriculture/NRCS\u003c/figcaption>\u003c/figure>\n\u003cp>Intrigued by this apparent good-news story, I called \u003ca href=\"http://www.ewg.org/node/280\">Craig Cox\u003c/a>, in the Iowa office of the Environmental Working Group.\u003c/p>\n\u003cp>Cox already knew about this map. He wasn't happy about it. In his view, it obscures more than it reveals.\u003c/p>\n\u003cp>According to Cox, the good news is old news. Practically all of the dramatic progress in fighting soil erosion occurred 15 years ago, between 1982 and 1997. At that time, \"we were on a really solid pathway to finally getting on top of this ancient enemy,\" he says.\u003c/p>\n\u003cp>Since 1997, however, progress has stalled, so the map paints an overly cheerful picture. (In fairness to NRCS, there is another, less prominent, graph in the report that does show this stagnation in anti-erosion efforts.)\u003c/p>\n\u003cp>In addition, there's a basic problem with these data, Cox says: \"They only capture one kind of erosion,\" called sheet and rill erosion. This is the erosion that happens evenly across a field, and can be predicted from the amount of rain, the field's slope, its soil type and whether it is bare or covered by grass. The NRCS data is based on such predictions, and the estimated improvements since 1982 happened mainly because farmers are tilling less, and protecting more of their land with vegetation.\u003c/p>\n\u003cp>By contrast, no models can predict when something more catastrophic will occur; when small rivulets of water combine into larger, fast-moving streams that cut deep ditches, or gullies, into a field. According to Cox, those gullies actually carry off more soil than the predictable kinds of erosion, and they were especially bad during the storms that hit the Midwest last spring and summer.\u003c/p>\n\u003cp>So my straightforward good-news story about soil erosion evaporated.\u003c/p>\n\u003cp>Finally, there was a second surprising statistic buried deep inside that NRCS report, and I only noticed it because of a press release that the USDA put out. According to that release, the NRCS's National Resources Inventory detected \"a boom in land dedicated to growing fruits, nuts and flowers, increasing from 124,800 acres in 2007 to 273,800 in 2010.\"\u003c/p>\n\u003cp>Wow! I looked at the numbers again. In fact, the boom was only in a category of production called \"cultivated\" fruit and nut production. Turns out, that's a tiny category, barely worth counting. It apparently refers to orchards in which there's also some tillage going on in order to grow a second crop.\u003c/p>\n\u003cp>\"Uncultivated\" fruit, nut, and flower production, by contrast, went from 4.7 million acres in 2007 to 4.4 million acres in 2010.\u003c/p>\n\u003cp>Sorry. No boom. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Making Moonshine At Home Is On The Rise. But It's Still Illegal",
"title": "Making Moonshine At Home Is On The Rise. But It's Still Illegal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77223\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4-1024x575.jpg\" alt=\"A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264573592/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Within days after each season premiere and season finale of the Discovery Channel's reality show \"\u003ca href=\"http://dsc.discovery.com/tv-shows/moonshiners/about-this-show/moonshiners-about-show.htm\">Moonshiners\u003c/a>,\" they come — a small but perceptible wave of people — to purchase suspiciously large amounts of corn, sugar and hardy strains of fermenting yeast at \u003ca href=\"http://www.austinhomebrew.com/\">Austin Homebrew Supply\u003c/a>.\u003c/p>\n\u003cp>\"We know what they're up to,\" says Chris Ellison, the manager of the Texas store.\u003c/p>\n\u003cp>That is, it's obvious they're planning to ferment the sugars from grain or fruit juice into alcohol, then distill the resulting mid-strength beverage into high-alcohol hooch.\u003c/p>\n\u003cp>Making spirits at home with plans to drink it is \u003ca href=\"http://www.ttb.gov/faqs/genalcohol.shtml\">against\u003c/a> federal law. Only with the right permits may a person make ethanol, either for use strictly as fuel, or as part of a commercial endeavor — like launching a craft spirits company, of which \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264863748/small-batch-distilleries-ride-the-craft-liquor-wave\">hundreds have opened\u003c/a> nationwide in recent years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet more and more people seem to be making home moonshine, according to sources.\u003c/p>\n\u003cp>\"The interest level is growing rapidly,\" says Gary Robinson, owner of \u003ca href=\"http://www.moonshinestillpro.com/default.asp\">Moonshine Still Pro\u003c/a>, a supplier in Missouri. Robinson sells stills — which are perfectly legal to own — from roughly three gallons in capacity to about 13. He ships to all states, but the core regions of his business are the traditional southeastern moonshine districts and the West Coast.\u003c/p>\n\u003cp>Mike Haney, owner of \u003ca href=\"http://www.hillbillystills.com/\">Hillbilly Stills\u003c/a> in Barlow, Ky., says his sales of ethanol stills have doubled every year for three years since he opened. \"Just that someone buys a still doesn't mean they're out to break the law,\" Haney points out. \"A lot of people are making fuel.\"\u003c/p>\n\u003cp>Haney also sells miniature oak barrels — the sort used for aging bourbon and brandy.\u003c/p>\n\u003cp>\"But they might be aging wine in them, or just buying everclear from a supermarket and putting that in the barrel,\" he says. \"Anyone can buy a barrel.\"\u003c/p>\n\u003cp>Haney reports that the distilling business seems to be booming globally. He recently shipped equipment to start-up distilleries in China and in Sweden.\u003c/p>\n\u003cp>And interest in distilling is on the rise in Portland, Ore., too, according to Duke Geren, of \u003ca href=\"https://www.fhsteinbart.com/index.php%20\">F.H. Steinbart\u003c/a> homebrew supplies shop. Geren says many customers seem to be inspired by Discovery's popular ongoing television docudrama, now in its third season. Many others, Geren says, are recent immigrants from Eastern Europe wishing to keep alive old traditions of making chacha, rakya, ouzo, vodka, firewater and grappa.\u003c/p>\n\u003cp>\"People have brought me some very interesting stuff to try,\" Geren says.\u003c/p>\n\u003cp>Yet he says he and his colleagues, when they sell a still, must assume that customers are interested in \u003ca href=\"http://makezine.com/projects/home-perfumery/\">making perfumes\u003c/a>, distilled water or some other legal liquid.\u003c/p>\n\u003cp>When customers let on that they want to make hooch, Geren says he must curb the conversation to remain within the bounds of the law.\u003c/p>\n\u003cp>\"We can discuss with them how spirits are made, but we can't give advice,\" Geren says. To that end, he may suggest instructional books — like \u003ca href=\"http://www.barnesandnoble.com/w/the-alaskan-bootleggers-bible-leon-w-kania/1111351240\">The Alaskan Bootlegger's Bible\u003c/a> and \u003ca href=\"http://beer-wine.com/products/moonshine-made-simple\">Moonshine Made Simple\u003c/a>.\u003c/p>\n\u003cp>Besides the legal issues involved, there are also health concerns to worry about. Moonshine can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. Making moonshine also poses obvious risks of fire or explosion.\u003c/p>\n\u003cp>Laws against moonshine may place those who wish to make their own line of commercial brandy or other spirit in a tricky situation. Robinson, at Moonshine Still Pro, likens existing distillation laws to a sort of catch-22.\u003c/p>\n\u003cp>\"You can't open a distillery if you don't know what you're doing, and you can't know what you're doing unless you've practiced somewhere,\" Robinson says.\u003c/p>\n\u003cp>Haney, at Hillbilly Stills, says he guesses most professional distillers first dabbled in their craft illegally.\u003c/p>\n\u003cp>Colin Spoelman, for one, tells The Salt he learned to make moonshine in his Brooklyn apartment in 2008 without a permit before deciding to make the operation legit.\u003c/p>\n\u003cp>\"Eventually, we got a license to make it legal to do what we were already doing,\" says Spoelman, cofounder of \u003ca href=\"http://kingscountydistillery.com/\">Kings County Distillery\u003c/a>.\u003c/p>\n\u003cp>While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce\u003ca href=\"http://www.moga.mo.gov/statutes/C300-399/3110000055.HTM\"> up to 100 gallons of spirits\u003c/a> per year for personal consumption without a permit.\u003c/p>\n\u003cp>But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.\u003c/p>\n\u003cp>\"If you distill without permits, you're looking at roughly a dozen felonies,\" says Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau. \"It's not something you want to be doing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Let's be clear: Making spirits at home with plans to drink it remains against federal law, folks. Even so, more and more people appear to be taking up home distilling as a hobby. For some, it's the first step toward a professional, legit operation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77223\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dsc5253_wide-e6721515059cc3cb03563692251c7cd9d47a8db4-1024x575.jpg\" alt=\"A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker at New York's Kings County Distillery, which opened in 2010. Before going legit with the operation, co-founder Colin Spoelman (not pictured) learned to make moonshine in his Brooklyn apartment without a permit. Photo: Courtesy of Valery Rizzo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264573592/making-moonshine-at-home-is-on-the-rise-but-its-still-illegal\">The Salt at NPR Food\u003c/a> (1/27/14)\u003c/p>\n\u003cp>Within days after each season premiere and season finale of the Discovery Channel's reality show \"\u003ca href=\"http://dsc.discovery.com/tv-shows/moonshiners/about-this-show/moonshiners-about-show.htm\">Moonshiners\u003c/a>,\" they come — a small but perceptible wave of people — to purchase suspiciously large amounts of corn, sugar and hardy strains of fermenting yeast at \u003ca href=\"http://www.austinhomebrew.com/\">Austin Homebrew Supply\u003c/a>.\u003c/p>\n\u003cp>\"We know what they're up to,\" says Chris Ellison, the manager of the Texas store.\u003c/p>\n\u003cp>That is, it's obvious they're planning to ferment the sugars from grain or fruit juice into alcohol, then distill the resulting mid-strength beverage into high-alcohol hooch.\u003c/p>\n\u003cp>Making spirits at home with plans to drink it is \u003ca href=\"http://www.ttb.gov/faqs/genalcohol.shtml\">against\u003c/a> federal law. Only with the right permits may a person make ethanol, either for use strictly as fuel, or as part of a commercial endeavor — like launching a craft spirits company, of which \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264863748/small-batch-distilleries-ride-the-craft-liquor-wave\">hundreds have opened\u003c/a> nationwide in recent years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet more and more people seem to be making home moonshine, according to sources.\u003c/p>\n\u003cp>\"The interest level is growing rapidly,\" says Gary Robinson, owner of \u003ca href=\"http://www.moonshinestillpro.com/default.asp\">Moonshine Still Pro\u003c/a>, a supplier in Missouri. Robinson sells stills — which are perfectly legal to own — from roughly three gallons in capacity to about 13. He ships to all states, but the core regions of his business are the traditional southeastern moonshine districts and the West Coast.\u003c/p>\n\u003cp>Mike Haney, owner of \u003ca href=\"http://www.hillbillystills.com/\">Hillbilly Stills\u003c/a> in Barlow, Ky., says his sales of ethanol stills have doubled every year for three years since he opened. \"Just that someone buys a still doesn't mean they're out to break the law,\" Haney points out. \"A lot of people are making fuel.\"\u003c/p>\n\u003cp>Haney also sells miniature oak barrels — the sort used for aging bourbon and brandy.\u003c/p>\n\u003cp>\"But they might be aging wine in them, or just buying everclear from a supermarket and putting that in the barrel,\" he says. \"Anyone can buy a barrel.\"\u003c/p>\n\u003cp>Haney reports that the distilling business seems to be booming globally. He recently shipped equipment to start-up distilleries in China and in Sweden.\u003c/p>\n\u003cp>And interest in distilling is on the rise in Portland, Ore., too, according to Duke Geren, of \u003ca href=\"https://www.fhsteinbart.com/index.php%20\">F.H. Steinbart\u003c/a> homebrew supplies shop. Geren says many customers seem to be inspired by Discovery's popular ongoing television docudrama, now in its third season. Many others, Geren says, are recent immigrants from Eastern Europe wishing to keep alive old traditions of making chacha, rakya, ouzo, vodka, firewater and grappa.\u003c/p>\n\u003cp>\"People have brought me some very interesting stuff to try,\" Geren says.\u003c/p>\n\u003cp>Yet he says he and his colleagues, when they sell a still, must assume that customers are interested in \u003ca href=\"http://makezine.com/projects/home-perfumery/\">making perfumes\u003c/a>, distilled water or some other legal liquid.\u003c/p>\n\u003cp>When customers let on that they want to make hooch, Geren says he must curb the conversation to remain within the bounds of the law.\u003c/p>\n\u003cp>\"We can discuss with them how spirits are made, but we can't give advice,\" Geren says. To that end, he may suggest instructional books — like \u003ca href=\"http://www.barnesandnoble.com/w/the-alaskan-bootleggers-bible-leon-w-kania/1111351240\">The Alaskan Bootlegger's Bible\u003c/a> and \u003ca href=\"http://beer-wine.com/products/moonshine-made-simple\">Moonshine Made Simple\u003c/a>.\u003c/p>\n\u003cp>Besides the legal issues involved, there are also health concerns to worry about. Moonshine can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. Making moonshine also poses obvious risks of fire or explosion.\u003c/p>\n\u003cp>Laws against moonshine may place those who wish to make their own line of commercial brandy or other spirit in a tricky situation. Robinson, at Moonshine Still Pro, likens existing distillation laws to a sort of catch-22.\u003c/p>\n\u003cp>\"You can't open a distillery if you don't know what you're doing, and you can't know what you're doing unless you've practiced somewhere,\" Robinson says.\u003c/p>\n\u003cp>Haney, at Hillbilly Stills, says he guesses most professional distillers first dabbled in their craft illegally.\u003c/p>\n\u003cp>Colin Spoelman, for one, tells The Salt he learned to make moonshine in his Brooklyn apartment in 2008 without a permit before deciding to make the operation legit.\u003c/p>\n\u003cp>\"Eventually, we got a license to make it legal to do what we were already doing,\" says Spoelman, cofounder of \u003ca href=\"http://kingscountydistillery.com/\">Kings County Distillery\u003c/a>.\u003c/p>\n\u003cp>While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce\u003ca href=\"http://www.moga.mo.gov/statutes/C300-399/3110000055.HTM\"> up to 100 gallons of spirits\u003c/a> per year for personal consumption without a permit.\u003c/p>\n\u003cp>But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.\u003c/p>\n\u003cp>\"If you distill without permits, you're looking at roughly a dozen felonies,\" says Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau. \"It's not something you want to be doing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Law Puts Gloves On California Bartenders",
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"content": "\u003cfigure id=\"attachment_77187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94-1024x1024.jpg\" alt=\"Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-77187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2014/01/20140126_wesun_new_law_puts_gloves_on_california_bartenders.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://digital.vpr.net/people/sam-sanders\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">The Salt at NPR Food\u003c/a> (1/26/14)\u003c/p>\n\u003cp>Bartender Cameron Hall hadn't heard of a new California law that bans culinary workers from touching uncooked food with their bare hands.\u003c/p>\n\u003cp>The rule applies to bartenders, who are now supposed to wear gloves to put limes in the mojitos and cherries in the Manhattans — even to scoop ice into a glass.\u003c/p>\n\u003cp>But when a reporter fills him in, Hall stops serving drinks at Rocco's Tavern, a little spot in downtown Culver City, just long enough to rant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new food safety law in California bans culinary workers from touching uncooked food with their bare hands. That means bartenders can no longer drop ice cubes or add garnishes without gloves on, and that's got some unhappy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000019670159medium_sq-37d1606f4ad3e9f255c74799e9f42e8621483a94-1024x1024.jpg\" alt=\"Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-77187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Under California's new food safety law, bartenders can't do this without gloves. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://digital.vpr.net/people/sam-sanders\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/26/266449216/new-law-puts-gloves-on-california-bartenders\">The Salt at NPR Food\u003c/a> (1/26/14)\u003c/p>\n\u003cp>Bartender Cameron Hall hadn't heard of a new California law that bans culinary workers from touching uncooked food with their bare hands.\u003c/p>\n\u003cp>The rule applies to bartenders, who are now supposed to wear gloves to put limes in the mojitos and cherries in the Manhattans — even to scoop ice into a glass.\u003c/p>\n\u003cp>But when a reporter fills him in, Hall stops serving drinks at Rocco's Tavern, a little spot in downtown Culver City, just long enough to rant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It'd just be a pain,\" he says. \"It'd be a nuisance. I'm gonna start making my customers wear gloves, in opposition!\"\u003c/p>\n\u003cp>Hall says the law is unnecessary, as his bar is always on guard, ready for an unannounced food inspector to drop in, keeping up with multiple health and safety codes already on the books.\u003c/p>\n\u003cp>It's not just the nuisance of the gloves, he says. It's how they will change the art of bartending.\u003c/p>\n\u003cp>What would be the hardest thing to do with gloves on? Hall answers, \"Shake hands.\"\u003c/p>\n\u003cp>California Assemblyman Richard Pan, a Democrat who heads the committee that introduced the glove rule, says the law is not that onerous.\u003c/p>\n\u003cp>For starters, Pan says the law was written after conversations between lawmakers, health officials and some of the establishments that would have to abide by the rule.\u003c/p>\n\u003cp>\"The purpose of the law was not to force everyone to wear gloves, as much as to ensure that we have cleanliness and food safety in restaurants,\" he says.\u003c/p>\n\u003cp>Pan says regulators are still figuring out how they'll enforce the law. For the first six months, no one will be punished for not wearing gloves. They'll just get warnings.\u003c/p>\n\u003cp>Also, restaurants and bars can apply for exemptions to the rule if they adhere to strict training requirements and written guidelines.\u003c/p>\n\u003cp>Pan does admit, gloves can't fix all food safety issues.\u003c/p>\n\u003cp>\"I think that we should keep our food clean and safe,\" he says. \"That doesn't always mean wearing gloves. A glove by itself does not magically make everything clean.\"\u003c/p>\n\u003cp>Since the law passed, a change.org petition was launched to exempt bartenders from the glove rule. In just a few days, it got over 5,000 signatures. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dry January: Giving Up Booze For A Month Does Have Benefits",
"title": "Dry January: Giving Up Booze For A Month Does Have Benefits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77158\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-e1390591338557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-1024x576.jpg\" alt=\"Give your liver a break every now and then. Photo: iStockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give your liver a break every now and then. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264568151/dry-january-giving-up-booze-for-a-month-does-have-benefits\">The Salt at NPR Food\u003c/a> (1/24/14)\u003c/p>\n\u003cp>As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">goodbye to sugar\u003c/a>, for regular drinkers, the tradition may involve what's known as a dry January: giving up booze for a month.\u003c/p>\n\u003cp>But could such a short-term breakup with alcohol really impart any measurable health benefits?\u003c/p>\n\u003cp>Recently, the staff at the British magazine \u003cem>New Scientist\u003c/em> decided to find out, using themselves as guinea pigs. The findings of their small but intriguing \u003ca href=\"http://www.newscientist.com/article/mg22129502.600-our-liver-vacation-is-a-dry-january-really-worth-it.html#.UtVl9fsSEmV\">study\u003c/a> suggest the answer is a resounding yes.\u003c/p>\n\u003cp>Fourteen healthy \u003cem>New Scientist\u003c/em> employees filled out lifestyle questionnaires, underwent ultrasounds and gave blood samples. Then, 10 of them gave up alcohol for five weeks, while four of them continued drinking normally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Normal\" drinking for the \u003cem>New Scientist\u003c/em> group ranged from 10 units of alcohol per week — the \u003ca href=\"http://www.bbc.co.uk/news/uk-16470686\">equivalent\u003c/a> of about eight 12-ounce bottles of regular-strength beer — to 80 units, or 64 beers, per week. Those numbers may seem high, but in Britain, where drinking is a national pastime, the group's supervising doctor told them none were problem drinkers. (Incidentally, Britain's National Health Service \u003ca href=\"http://www.nhs.uk/Livewell/alcohol/Pages/alcohol-units.aspx\">recommends\u003c/a> no more than 14 to 21 alcohol units per week.)\u003c/p>\n\u003cp>The results of these changes were significant enough to make you put down your pint and take notice.\u003c/p>\n\u003cp>Dr. Rajiv Jalan, a liver specialist at the \u003ca href=\"http://www.ucl.ac.uk/liver-and-digestive-health\">Institute for Liver and Digestive Health at University College London\u003c/a>, analyzed the findings. They revealed that liver fat, a precursor to liver damage, for all of those in the study who gave up drinking fell by at least 15 percent, and almost 20 percent for some.\u003c/p>\n\u003cp>Abstainers also saw their blood glucose levels — a key factor in determining diabetes risk — fall by an average of 16 percent. It's the first study to show such an immediate drop from going dry, says Dr. James Ferguson, a liver specialist at \u003ca href=\"http://www.uhb.nhs.uk/new-hospital.htm\">Queen Elizabeth Hospital Birmingham\u003c/a> in England, who was not involved in the experiment.\u003c/p>\n\u003cp>Overall, Ferguson says, the evidence is convincing but not all that surprising.\u003c/p>\n\u003cp>\"If you take time off from alcohol, it's going to be beneficial for your liver from the reduction of fat,\" he tells The Salt. \"People always forget the amount of calories in alcohol, so if you take a month off, and you usually consume 20 units, you're going to lose weight and fat. It's a massive reduction in calories. \"\u003c/p>\n\u003cp>The main causes of \u003ca href=\"http://www.healthline.com/health/fatty-liver\">excessive fat in the liver\u003c/a> are obesity and excessive alcohol consumption. Alcohol changes the way the liver processes fat, resulting in more fat cells that can cause inflammation, leading to liver disease.\u003c/p>\n\u003cp>But Ferguson warns that a dry January could trigger the same sort of negative boomerang effect as do restrictive diets: First you abstain, then you binge to make up for it. He questions whether a dry January leads to a wetter-than-normal February.\u003c/p>\n\u003cp>Beyond that, there's the question of whether and how much these improvements last in the long run. Ferguson takes a sobering view.\u003c/p>\n\u003cp>\"I don't think taking one month a year off alcohol makes any difference,\" he says. \"It's more important to cut back generally.\"\u003c/p>\n\u003cp>In fact, The British Liver Trust doesn't endorse a dry January, saying the tradition is \"medically futile\" and encourages alcohol abuse the rest of the year. Instead, the Trust suggests staying off the sauce \u003ca href=\"http://loveyourliver.org.uk/\">two or three days every week\u003c/a>, allowing the liver to recover regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "For regular drinkers, the New Year's resolution tradition may involve what's known as a dry January: giving up booze for a month. But could such a short-term breakup with alcohol really impart any measurable health benefits? A small but intriguing study suggests yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77158\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-e1390591338557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000004922280medium_wide-09bf4407d451baa34d8ff12064322c4ab50d9f02-1024x576.jpg\" alt=\"Give your liver a break every now and then. Photo: iStockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give your liver a break every now and then. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264568151/dry-january-giving-up-booze-for-a-month-does-have-benefits\">The Salt at NPR Food\u003c/a> (1/24/14)\u003c/p>\n\u003cp>As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">goodbye to sugar\u003c/a>, for regular drinkers, the tradition may involve what's known as a dry January: giving up booze for a month.\u003c/p>\n\u003cp>But could such a short-term breakup with alcohol really impart any measurable health benefits?\u003c/p>\n\u003cp>Recently, the staff at the British magazine \u003cem>New Scientist\u003c/em> decided to find out, using themselves as guinea pigs. The findings of their small but intriguing \u003ca href=\"http://www.newscientist.com/article/mg22129502.600-our-liver-vacation-is-a-dry-january-really-worth-it.html#.UtVl9fsSEmV\">study\u003c/a> suggest the answer is a resounding yes.\u003c/p>\n\u003cp>Fourteen healthy \u003cem>New Scientist\u003c/em> employees filled out lifestyle questionnaires, underwent ultrasounds and gave blood samples. Then, 10 of them gave up alcohol for five weeks, while four of them continued drinking normally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Normal\" drinking for the \u003cem>New Scientist\u003c/em> group ranged from 10 units of alcohol per week — the \u003ca href=\"http://www.bbc.co.uk/news/uk-16470686\">equivalent\u003c/a> of about eight 12-ounce bottles of regular-strength beer — to 80 units, or 64 beers, per week. Those numbers may seem high, but in Britain, where drinking is a national pastime, the group's supervising doctor told them none were problem drinkers. (Incidentally, Britain's National Health Service \u003ca href=\"http://www.nhs.uk/Livewell/alcohol/Pages/alcohol-units.aspx\">recommends\u003c/a> no more than 14 to 21 alcohol units per week.)\u003c/p>\n\u003cp>The results of these changes were significant enough to make you put down your pint and take notice.\u003c/p>\n\u003cp>Dr. Rajiv Jalan, a liver specialist at the \u003ca href=\"http://www.ucl.ac.uk/liver-and-digestive-health\">Institute for Liver and Digestive Health at University College London\u003c/a>, analyzed the findings. They revealed that liver fat, a precursor to liver damage, for all of those in the study who gave up drinking fell by at least 15 percent, and almost 20 percent for some.\u003c/p>\n\u003cp>Abstainers also saw their blood glucose levels — a key factor in determining diabetes risk — fall by an average of 16 percent. It's the first study to show such an immediate drop from going dry, says Dr. James Ferguson, a liver specialist at \u003ca href=\"http://www.uhb.nhs.uk/new-hospital.htm\">Queen Elizabeth Hospital Birmingham\u003c/a> in England, who was not involved in the experiment.\u003c/p>\n\u003cp>Overall, Ferguson says, the evidence is convincing but not all that surprising.\u003c/p>\n\u003cp>\"If you take time off from alcohol, it's going to be beneficial for your liver from the reduction of fat,\" he tells The Salt. \"People always forget the amount of calories in alcohol, so if you take a month off, and you usually consume 20 units, you're going to lose weight and fat. It's a massive reduction in calories. \"\u003c/p>\n\u003cp>The main causes of \u003ca href=\"http://www.healthline.com/health/fatty-liver\">excessive fat in the liver\u003c/a> are obesity and excessive alcohol consumption. Alcohol changes the way the liver processes fat, resulting in more fat cells that can cause inflammation, leading to liver disease.\u003c/p>\n\u003cp>But Ferguson warns that a dry January could trigger the same sort of negative boomerang effect as do restrictive diets: First you abstain, then you binge to make up for it. He questions whether a dry January leads to a wetter-than-normal February.\u003c/p>\n\u003cp>Beyond that, there's the question of whether and how much these improvements last in the long run. Ferguson takes a sobering view.\u003c/p>\n\u003cp>\"I don't think taking one month a year off alcohol makes any difference,\" he says. \"It's more important to cut back generally.\"\u003c/p>\n\u003cp>In fact, The British Liver Trust doesn't endorse a dry January, saying the tradition is \"medically futile\" and encourages alcohol abuse the rest of the year. Instead, the Trust suggests staying off the sauce \u003ca href=\"http://loveyourliver.org.uk/\">two or three days every week\u003c/a>, allowing the liver to recover regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Potential Carcinogen In Colas Has FDA Reviewing Data",
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"content": "\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new study from Consumer Reports finds varying levels of 4-MEI –listed as a carcinogen in California — in popular sodas. The chemical is created during the manufacturing of caramel color used to dye sodas brown. Coke has reformulated its sodas to bring down levels, but Pepsi is still transitioning.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76974\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-e1390518555758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000025497459large-d40d7ba7413ec7b8e0f5a5cb7e7d2b16b26c1300-1024x768.jpg\" alt=\"4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4-MEI, a chemical created during the manufacturing of caramel color used to dye sodas brown, is under new scrutiny. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/265245172/potential-carcinogen-in-colas-has-fda-reviewing-data\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>A new \u003ca href=\"http://www.consumerreports.org/cro/caramelcolor0114.htm\">study\u003c/a> from Consumer Reports finds varying levels of a chemical compound classified as a possible human carcinogen in many popular brands of soda.\u003c/p>\n\u003cp>The findings have prompted the Food and Drug Administration to take a new look at the compound, 4-methylimidazole — or 4-MEI for short. It is found in the caramel color that soda makers use to dye the drinks brown.\u003c/p>\n\u003cp>Under \u003ca href=\"http://oehha.ca.gov/public_info/facts/4MEIfacts_021012.html\">California's Prop 65\u003c/a>, the chemical is included on a state list of substances that can cause cancer. An arm of the World Health Organization has \u003ca href=\"http://monographs.iarc.fr/ENG/Monographs/vol101/mono101-015.pdf\">classified\u003c/a> 4-MEI as a possible carcinogen.\u003c/p>\n\u003cp>Testing by Consumer Reports found very low levels of 4-MEI in Coca-Cola, Coke Zero and Diet Coke. A\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">s we've reported\u003c/a>, 4-MEI was greatly reduced in Coke products after Coke worked with its supplier to reformulate the caramel manufacturing process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the study did find higher levels of the compound in some Pepsi products, particularly in Pepsi One. During an eight-month period, the researchers purchased a dozen 12-ounce servings of Pepsi One from different batches at stores in California.\u003c/p>\n\u003cp>While the federal government has no limits on 4-MEI, California law says that people should not consume more than 29 mg of the compound per day.\u003c/p>\n\u003cp>But the Pepsi One bottles the researchers examined exceeded California's threshold, containing an average level 43 mg of 4-MEI per 12-ounce serving. Samples of another beverage, Malta Goya, also exceeded the limit.\u003c/p>\n\u003cp>In some samples of Pepsi One purchased in New York, levels of 4-MEI were even higher. They averaged 195 mg per 12-ounce serving among samples purchased early last year. Newer samples, bought in December, contained lower amounts, averaging 161 mg per 12-ounce serving.\u003c/p>\n\u003cp>\"There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown,\" \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, a toxicologist with Consumer Reports, said in a statement. The group has asked the California attorney general's office to investigate.\u003c/p>\n\u003cp>The concern over 4-MEI in sodas came to the fore a few years back, when California added the compound to a list of possible carcinogens.\u003c/p>\n\u003cp>The soda industry knew it needed to make changes to reduce 4-MEI in order to avoid \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">cancer warning labels\u003c/a> on their products sold in the state.\u003c/p>\n\u003cp>The Food and Drug Administration \u003ca href=\"http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm\">says\u003c/a> it's currently testing a variety of foods, including sodas, for levels of 4-MEI.\u003c/p>\n\u003cp>In an email to The Salt, FDA spokeswoman Juli Putnam said the \"agency is also reviewing new data on the safety of 4-MEI\" to determine if any regulatory action needs to be taken.\u003c/p>\n\u003cp>\"Currently, the FDA has no reason to believe that 4-MEI, at the levels expected in food from the use of caramel colors, poses a health risk to consumers,\" Putnam said.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/03/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition/\">reported\u003c/a> last July, Pepsi says it has been making changes to meet California's 4-MEI requirements. And in an email Thursday, company spokeswoman Aurora Gonzalez wrote that the \"conversion will be complete by February 2014.\"\u003c/p>\n\u003cp>\"There's progress,\" says Michael Jacobson of the Center for Science in the Public Interest, a nutrition watchdog group that has been asking for federal action on 4-MEI for several years.\u003c/p>\n\u003cp>Jacobson says the FDA should step up to create federal limits for the amount of 4-MEI allowed in food and drinks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
"title": "An Innovative Plan To Reel In Sport Fishermen To Feed The Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Fish is an important part of a healthful diet, but it can be hard to come by for groups that feed the hungry. A brand new scheme being launched this week in Maine aims to change that, by getting the state's many sport fishermen to donate catch that would otherwise be discarded.",
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"description": "Fish is an important part of a healthful diet, but it can be hard to come by for groups that feed the hungry. A brand new scheme being launched this week in Maine aims to change that, by getting the state's many sport fishermen to donate catch that would otherwise be discarded.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76964\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-carly-with-students_wide-676733011faf4feee96f379560ebbff46e8b17fe.jpg\" alt=\"Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carly Milkowski, resource coordinator at hunger relief agency Wayside Food Services, shows students Jessica Jamison and Autumn Felker how to make the fish cakes in accordance to a Martha Stewart recipe. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Christine Burns Rudalevige, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/23/264579133/an-innovative-plan-to-reel-in-sport-fishermen-to-feed-the-hungry\">The Salt at NPR Food\u003c/a> (1/23/14)\u003c/p>\n\u003cp>Portland, Maine, native Hollis McLaughlin's recollection of his mother's fish cookery produces a wistful expression as he takes a bite of the fish cakes given to him as part of the regular Wednesday night meal he is served free of charge at the \u003ca href=\"http://www.opportunityalliance.org/programs/community-initiatives/parkside-neighborhood-center/\">Parkside Neighborhood Center\u003c/a>.\u003c/p>\n\u003cp>McLaughlin's mother, Kay, worked for over 30 years on Portland's waterfront, picking lobster and crab and packing sardines. And she made fish cakes, too, for her eight children from whatever white fish was available on any particular day.\u003c/p>\n\u003cp>But she certainly didn't use the Martha Stewart recipe that Carly Milkowski, resource coordinator at Wayside Food Services, a hunger relief operation, tapped as the basic formula for the 100 fish cakes served to the 30 or so clients last Wednesday at Parkside.\u003c/p>\n\u003cp>The 62-year-old McLaughlin diplomatically refused to say which fish cake he liked better. \"But I'm having seconds of these now,\" he said, adding that he'd love to have more fish in general on his plate at any of the free meals he receives weekly around the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLaughlin may soon get his wish, thanks to an innovative new partnership between Wayside and the Maine Chapter of Hunters for the Hungry, a national organization that matches up hunters who harvest more game than they can consume themselves with soup kitchens and food pantries that need proteins of all kinds to feed their patrons.\u003c/p>\n\u003cfigure id=\"attachment_76963\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/2014-npr-fish-cakes_detail-887548e2c46aea9b561ef6ca142bf9d3b3596e54-290x217.jpg\" alt=\"Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare fish cakes that will be apart of a free dinner offered at Parkside Neighborhood Center in Portland, Maine. Photo: Courtesy of Samantha Laster\u003c/figcaption>\u003c/figure>\n\u003cp>The Maine Hunters for the Hungry program is one of the few that is administered by the state government. The state department of agriculture and food assistance foots the bill to process the meat, which then gets distributed.\u003c/p>\n\u003cp>Since 1996, the program has accepted bear, deer and moose donations. This year the total take was 5,500 pounds of game. But a brand new scheme being launched this week will bring sport fishermen into the fold – and hopefully, a lot more fish into soup kitchens that help feed the hungry.\u003c/p>\n\u003cp>That's a big deal, because despite its importance to a healthful diet, fish can be hard to come by for food assistance organizations like Wayside.\u003c/p>\n\u003cp>Wayside rescues food and prepares it into meals that are served at community centers and churches throughout the city. Don Morrison, Wayside's operations manager, says his group serves up to nine meals weekly, but fish is on the menu only once or twice monthly. Even with the understanding that these meals are meant to be supplemental to clients' whole diets, Morrison concedes that rate doesn't make a big dent in the USDA recommendation of two servings of fish weekly.\u003c/p>\n\u003cp>Morrison needs about 100 pounds of fish to produce the 500 meals that Wayside distributes to its lunch and dinner clients, mostly working poor, on any given week. Currently, he relies on periodic fish donations from Sysco, local fishmongers \u003ca href=\"http://www.harborfish.com/\">Harbor Fish\u003c/a> and \u003ca href=\"http://www.brownetrading.com/\">Brown Trading Company\u003c/a>, and \u003ca href=\"http://saltandsea.me/\">Salt & Sea\u003c/a>, a community supported fishery.\u003c/p>\n\u003cp>\"The barriers to rescuing good fish are high because of its short shelf life,\" says Morrison. Partner wholesale and retail suppliers currently work with Morrison to freeze fish for Wayside that would go off before their next retail opportunity.\u003c/p>\n\u003cp>\"We're getting great fish. But it takes a while to add up to the volume we need,\" he says, adding that multi-species dishes like fish cakes, casseroles and chowders make it to the menu most frequently.\u003c/p>\n\u003cp>Morrison hatched a new fish acquisition plan with Jason T. Hall, director of the state's emergency food assistance program: They decided to harness the fish that gets wasted at the state's many fishing derbies.\u003c/p>\n\u003cp>\"There are only a couple of winners at each derby,\" explains Hall. \"But hundreds of fishermen are pulling up and holding onto their three biggest fishes until the end of the day, when the judging takes place.\" The losing fishes — most often brown and brook trout — are often just discarded.\u003c/p>\n\u003cp>The pair will be setting up a tent at both the \u003ca href=\"http://www.crystallakederby.com/\">Crystal Lake Ice Fishing Derby\u003c/a> in New Gloucester on Jan. 25 and the Sebago Lake Rotary Ice Fishing Derby on Feb. 15-16. Donated fish will be put on ice and brought to Salt & Sea's facility to be filleted.\u003c/p>\n\u003cp>It's not yet known how much fish these efforts will yield, but Morrison and Hall are hoping to pull in about 150 pounds of fish at Crystal Lake. And they have both heard rumors of upwards of 1,500 pounds of fish going to waste at last year's Sebago Lake event.\u003c/p>\n\u003cp>\"Those are the ones we want to catch,\" says Morrison, an avid all-season fisherman and most-of-the-time pescetarian.\u003c/p>\n\u003cp>Morrison also has his eyes on the big ocean fishing competitions that take place throughout the Casco Bay region in the summer.\u003c/p>\n\u003cp>\"Of course, we're not going to get a $10,000 tuna donated,\" he says, \"but getting three or four 200-pound sharks would help feed a lot of people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should Farmers Give John Deere And Monsanto Their Data?",
"title": "Should Farmers Give John Deere And Monsanto Their Data?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76948\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac-1024x575.jpg\" alt=\"Collecting farm data. Image: Adam Cole/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image: Adam Cole/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140122_atc_should_farmers_give_john_deere_and_monsanto_their_data.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Starting this year, farmers across the Midwest can sign up for a service that lets big agribusiness collect data from their farms, minute by minute, as they plant and harvest their crops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsanto.com/products/pages/fieldscripts.aspx\">Monsanto\u003c/a> and \u003ca href=\"http://www.deere.com/wps/dcom/en_INT/regional_home.page\">John Deere\u003c/a> are offering competing versions of this service. Both are promising to mine that data for tips that will put more money in farmers' pockets.\u003c/p>\n\u003cp>But a leading farm organization, the American Farm Bureau Federation, is telling farmers to be cautious. These services, it says, could threaten farmers' privacy and give the big companies too much power.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The data in question come from detailed maps of farmers' fields.\u003c/p>\n\u003cp>Jonathan Quinn, who grows corn, soybeans and wheat on a large farm in northeast Maryland, pulls out a thick binder, opens it up on his kitchen table, and shows me an example. The rectangular outline of one field is covered with multicolored curved shapes, like a weather map showing areas of different temperatures.\u003c/p>\n\u003cp>The dark green areas, Quinn explains, are areas that produced higher yields. Light green and red areas produced less. \"And this gray area, that's just zero yield,\" he says.\u003c/p>\n\u003cp>The amount of variation is astonishing. It happens because soil types vary, even within a single field. So does moisture.\u003c/p>\n\u003cfigure id=\"attachment_76949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8-290x251.jpg\" alt=\"Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\" width=\"290\" height=\"251\" class=\"size-medium wp-image-76949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\u003c/figcaption>\u003c/figure>\n\u003cp>Quinn pulls out the machine that collects the data for this map. It's a superaccurate GPS receiver — an oversize version of the kind you'd have in your car. At harvest time, it goes along in the combine, recording how much grain comes from every spot.\u003c/p>\n\u003cp>Later, at planting time, the receiver controls the planting machinery, placing seeds closer together where the soil is more fertile, or switching seed varieties to match conditions in different parts of the field.\u003c/p>\n\u003cp>Essentially, the planter is following a pre-programmed \"prescription\" for each part of the field. \"It's all done on software,\" Quinn explains. \"It's loaded onto a thumb drive; you stick the thumb drive into this [GPS display], and when you drive across the field, it automatically knows where it is because of the GPS.\"\u003c/p>\n\u003cp>Until now, all this information about his planting and harvest stayed in Quinn's hands.\u003c/p>\n\u003cp>But this year, he's taking the next technological step, participating in an experimental version of the data-sharing system that Monsanto is rolling out commercially in the Midwest.\u003c/p>\n\u003cp>Data will be transmitted directly from his tractor or combine into what computer people call \"the cloud,\" where it will land on Monsanto's computer servers. \"They're going to be able to see everything this [GPS] monitor does. So they're going to be able to look at my field all the time. They'll be able to look at my information, and they're going to just watch that field,\" Quinn says.\u003c/p>\n\u003cp>Monsanto thinks it can help farmers come up with the perfect prescription of seeds for their soil and weather because the company will have more data than any one farmer can collect or analyze. It will have more detailed soil maps and information from many other fields with similar soil conditions.\u003c/p>\n\u003cfigure id=\"attachment_76950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544-290x217.jpg\" alt=\"Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, it will have field-by-field weather predictions from a high-tech venture called the Climate Corp., which Monsanto bought last year for $1 billion. (\u003cem>The New Yorker\u003c/em> \u003ca href=\"http://www.newyorker.com/reporting/2013/11/11/131111fa_fact_specter\">published\u003c/a> an interesting profile of the Climate Corp. last November.)\u003c/p>\n\u003cp>\"I've had people ask me, 'Why should Monsanto have all your information?' \" Quinn says. \"My theory is, if they have my information, and they're out there working with me, I'm hoping that they're going to bring me a better product. And them having my information doesn't bother me.\"\u003c/p>\n\u003cp>John Deere, the big farm machinery company, is offering something similar in collaboration with other \u003ca href=\"http://www.pioneer.com/home/site/about/template.CONTENT/guid.0961DD8E-DA33-39A1-BE0C-5534326D35E2/\">big seed companies\u003c/a>.\u003c/p>\n\u003cp>Both companies are promoting this as a better version of what farmers do already. But the American Farm Bureau Federation is \u003ca href=\"http://ofbf.org/uploads/Proprietary_Information.pdf\">telling\u003c/a> its members: Be careful. This is different.\u003c/p>\n\u003cp>Mary Kay Thatcher, the farm bureau's senior director for congressional relations, says farmers should understand that when data move into the cloud, they can go anywhere.\u003c/p>\n\u003cp>For instance: Your local seed salesman might get the data, and he may also be a farmer — and thus your competitor, bidding against you for land that you both want to rent. \"All of a sudden he's got a whole lot of information about your capabilities,\" Thatcher says.\u003c/p>\n\u003cp>Or consider this: Companies that are collecting these data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. That's valuable information, Thatcher says. \"They could actually manipulate the market with it. They only have to know the information about what is actually happening with harvest minutes before somebody else knows it. I'm not saying they will,\" says Thatcher. \"Just a concern.\"\u003c/p>\n\u003cp>Both Monsanto and John Deere say that they'll share an individual farmer's data only with people whom that farmer wants to see the information.\u003c/p>\n\u003cp>\"In our mind, that data is just as important as a person's banking information,\" says Chris Batdorf, a manager with John Deere's Intelligent Solutions Group.\u003c/p>\n\u003cp>Batdorf also says that his company won't use the overall, aggregated data — for instance, harvest totals from whole groups of farms — to play in commodity markets. \"John Deere will not do that,\" he says. \"We don't want to do anything with markets or forecasting with this data.\" A Monsanto spokesperson said the same.\u003c/p>\n\u003cp>But many of the rules for how these data will be shared, and how they can be used, haven't been written yet. These data collection programs are just getting off the ground, and they're still evolving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers can now deliver data from their fields, minute by minute, to big agribusiness companies like Monsanto or John Deere. Those companies promise to use the data to help farmers make money. But some farmers worry that it could threaten their privacy and give the big companies too much power.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76948\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/farmdata_wide-201becbe7dd71310bd6176b680c9f89e139222ac-1024x575.jpg\" alt=\"Collecting farm data. Image: Adam Cole/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image: Adam Cole/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/21/264577744/should-farmers-give-john-deere-and-monsanto-their-data\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Starting this year, farmers across the Midwest can sign up for a service that lets big agribusiness collect data from their farms, minute by minute, as they plant and harvest their crops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsanto.com/products/pages/fieldscripts.aspx\">Monsanto\u003c/a> and \u003ca href=\"http://www.deere.com/wps/dcom/en_INT/regional_home.page\">John Deere\u003c/a> are offering competing versions of this service. Both are promising to mine that data for tips that will put more money in farmers' pockets.\u003c/p>\n\u003cp>But a leading farm organization, the American Farm Bureau Federation, is telling farmers to be cautious. These services, it says, could threaten farmers' privacy and give the big companies too much power.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The data in question come from detailed maps of farmers' fields.\u003c/p>\n\u003cp>Jonathan Quinn, who grows corn, soybeans and wheat on a large farm in northeast Maryland, pulls out a thick binder, opens it up on his kitchen table, and shows me an example. The rectangular outline of one field is covered with multicolored curved shapes, like a weather map showing areas of different temperatures.\u003c/p>\n\u003cp>The dark green areas, Quinn explains, are areas that produced higher yields. Light green and red areas produced less. \"And this gray area, that's just zero yield,\" he says.\u003c/p>\n\u003cp>The amount of variation is astonishing. It happens because soil types vary, even within a single field. So does moisture.\u003c/p>\n\u003cfigure id=\"attachment_76949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/fieldsripts-perscription_custom-4923e362bc6c61ab6f0f7f6c4fae5370bcd80fb8-290x251.jpg\" alt=\"Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\" width=\"290\" height=\"251\" class=\"size-medium wp-image-76949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each box on this Monsanto FieldScripts map represents an 18-by-18-foot unit of field. The colors represent different planting rates. Image: Courtesy of Monsanto\u003c/figcaption>\u003c/figure>\n\u003cp>Quinn pulls out the machine that collects the data for this map. It's a superaccurate GPS receiver — an oversize version of the kind you'd have in your car. At harvest time, it goes along in the combine, recording how much grain comes from every spot.\u003c/p>\n\u003cp>Later, at planting time, the receiver controls the planting machinery, placing seeds closer together where the soil is more fertile, or switching seed varieties to match conditions in different parts of the field.\u003c/p>\n\u003cp>Essentially, the planter is following a pre-programmed \"prescription\" for each part of the field. \"It's all done on software,\" Quinn explains. \"It's loaded onto a thumb drive; you stick the thumb drive into this [GPS display], and when you drive across the field, it automatically knows where it is because of the GPS.\"\u003c/p>\n\u003cp>Until now, all this information about his planting and harvest stayed in Quinn's hands.\u003c/p>\n\u003cp>But this year, he's taking the next technological step, participating in an experimental version of the data-sharing system that Monsanto is rolling out commercially in the Midwest.\u003c/p>\n\u003cp>Data will be transmitted directly from his tractor or combine into what computer people call \"the cloud,\" where it will land on Monsanto's computer servers. \"They're going to be able to see everything this [GPS] monitor does. So they're going to be able to look at my field all the time. They'll be able to look at my information, and they're going to just watch that field,\" Quinn says.\u003c/p>\n\u003cp>Monsanto thinks it can help farmers come up with the perfect prescription of seeds for their soil and weather because the company will have more data than any one farmer can collect or analyze. It will have more detailed soil maps and information from many other fields with similar soil conditions.\u003c/p>\n\u003cfigure id=\"attachment_76950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/r4a029515_rrd-4-71b9d0f9346078abf1693c2d39440d734c388544-290x217.jpg\" alt=\"Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Companies, like John Deere, that are collecting farmers' data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. Photo: Steve Dolan/Visual Services-East Moline\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, it will have field-by-field weather predictions from a high-tech venture called the Climate Corp., which Monsanto bought last year for $1 billion. (\u003cem>The New Yorker\u003c/em> \u003ca href=\"http://www.newyorker.com/reporting/2013/11/11/131111fa_fact_specter\">published\u003c/a> an interesting profile of the Climate Corp. last November.)\u003c/p>\n\u003cp>\"I've had people ask me, 'Why should Monsanto have all your information?' \" Quinn says. \"My theory is, if they have my information, and they're out there working with me, I'm hoping that they're going to bring me a better product. And them having my information doesn't bother me.\"\u003c/p>\n\u003cp>John Deere, the big farm machinery company, is offering something similar in collaboration with other \u003ca href=\"http://www.pioneer.com/home/site/about/template.CONTENT/guid.0961DD8E-DA33-39A1-BE0C-5534326D35E2/\">big seed companies\u003c/a>.\u003c/p>\n\u003cp>Both companies are promoting this as a better version of what farmers do already. But the American Farm Bureau Federation is \u003ca href=\"http://ofbf.org/uploads/Proprietary_Information.pdf\">telling\u003c/a> its members: Be careful. This is different.\u003c/p>\n\u003cp>Mary Kay Thatcher, the farm bureau's senior director for congressional relations, says farmers should understand that when data move into the cloud, they can go anywhere.\u003c/p>\n\u003cp>For instance: Your local seed salesman might get the data, and he may also be a farmer — and thus your competitor, bidding against you for land that you both want to rent. \"All of a sudden he's got a whole lot of information about your capabilities,\" Thatcher says.\u003c/p>\n\u003cp>Or consider this: Companies that are collecting these data may be able to see how much grain is being harvested, minute by minute, from tens of thousands of fields. That's valuable information, Thatcher says. \"They could actually manipulate the market with it. They only have to know the information about what is actually happening with harvest minutes before somebody else knows it. I'm not saying they will,\" says Thatcher. \"Just a concern.\"\u003c/p>\n\u003cp>Both Monsanto and John Deere say that they'll share an individual farmer's data only with people whom that farmer wants to see the information.\u003c/p>\n\u003cp>\"In our mind, that data is just as important as a person's banking information,\" says Chris Batdorf, a manager with John Deere's Intelligent Solutions Group.\u003c/p>\n\u003cp>Batdorf also says that his company won't use the overall, aggregated data — for instance, harvest totals from whole groups of farms — to play in commodity markets. \"John Deere will not do that,\" he says. \"We don't want to do anything with markets or forecasting with this data.\" A Monsanto spokesperson said the same.\u003c/p>\n\u003cp>But many of the rules for how these data will be shared, and how they can be used, haven't been written yet. These data collection programs are just getting off the ground, and they're still evolving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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